Lemon Chicken with Summer Squash

Edit

Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Homestyle Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

½ large red onion 1 small zucchini 1 small yellow squash 1 teaspoon fresh parsley, optional 2 sprigs fresh basil, optional 1 small lemon, optional 1 pound chicken breast ¼ cup extra virgin olive oil 3 tablespoons lemon juice 1 teaspoon dried oregano 2 teaspoons minced garlic 1 teaspoon sea salt, to taste ground black pepper, to taste

Instructions

1. Peel and thinly slice onion. Cut zucchini and squash in half and then thinly slice. Chop parsley and basil. Cut lemon into wedges. Cut chicken into cubes.

2. Whisk 3/4 of the olive oil, 1/3 of the lemon juice, and all of the oregano and minced garlic together in a large bowl.

3. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.

4. Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.

5. Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.

6. Place a large nonstick skillet over medium heat. Once hot, add the remaining olive oil and the sliced red onion.

7. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and starts to develop some color, 4-5 minutes.

8. Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Make sure chicken is cooked until an internal temperature of 165F is reached. Remove from heat and transfer the chicken and onions to a platter. Set aside.

9. Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired.

10. Cook, stirring occasionally, until crisp-tender and nicely browned, approximately 3-5 minutes.

11. Return the chicken, onions, and juices to the skillet and stir to combine.

12. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and springs of fresh basil.

13. Serve immediately with additional lemon wedges, if desired. Enjoy!